| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
Italian |
Seafood |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Spinach leaves; washed, dried & torn into bite-size pieces |
|
|
Salt & white pepper to taste |
| 36 |
|
Oysters |
| 4 |
oz |
Parmesan cheese; grated |
|
|
Leaf lettuce |
|
|
Lemon wedges; for garnish |
| 3 |
c |
Chicken broth |
| 1 |
c |
Dry white wine |
| 4 |
tb |
Flour |
| 4 |
tb |
Butter |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
c |
Heavy whipping cream |
|
|
Salt & white pepper to taste |
INSTRUCTIONS
MORNAY SAUCE
1. Prepare Mornay Sauce.
2. Fold in the spinach leaves.Add salt & white pepper to taste.
3. Clean & shuck the oysters. Pry the meat loose from the shell & replace
it on a half-shell retaining as much of the juice as possible. Place the
oysters on a baking sheet & place under a broiler for 30 seconds. Remove
from the broiler.
4. Top each oyster with Mornay-Spinach Sauce, sprinkle with grated Parmesan
cheese. Return to the broiler until the sauce is bubbling & the cheese is
beginning to brown, about 45 seconds. Serve oysters on a bed of leaf
lettuce. Garnish with a lemon wedge. Mornay Sauce:
1. Bring chicken stock & wine to a boil over medium high heat. Reduce heat
& simmmer 5 minutes.
2. meanwhile, combine flour butter, & lemon juice in another pan. Cook,
stirring constantly, over medium low heat for 5 to 6 minutes. Take care not
to let roux brown. Add the roux to the chicken stock & simmer until
sufficiently thickened to coat lightly the back of a spoon. Add the cheese
& cream. Reduce over medium heat until the sauce coats the back of a spoon.
Add salt & pepper to taste.
DEVEREAUX
W & S TEMPLE STS. SALT LAKE CITY
LABOURE-ROI MONTRACHET, 1981
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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